Whiskey-Garlic Chicken with Gluten- and Dairy-Free Fettuccine Alfredo

[Editor's Note: Whiskey plus a creamy pasta sauce? Just the name of this recipe was enough to get my attention. The post, though, provides some on-the-stove insights into cooking with alcohol, while providing a terrific recipe that works even for those who don't eat dairy or gluten. Think it sounds miraculous? Check it out! --Genie]

In an attempt to educate myself while cooking I was doing some research on the interwebs about marinating meat with alcohol. I had been under the belief that it was a fine idea to throw some of the hard stuff into a marinade to make the meat more tender. It seems some would disagree stating that the alcohol cooks the exterior of the meat in effect keeping the flavors of the marinade from absorbing fully into the body of the meat.

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